Description
Irresistible Shaved Rainbow Carrot Sesame Salad: A Stunning Vegan Salad Side Dish
Ingredients
Scale
- 1 pound (about 5 medium) rainbow carrots, peeled and shaved into ribbons
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (toasted preferred)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon white miso paste
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon coconut sugar or maple syrup
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
Instructions
- Wash, peel, and shave the rainbow carrots into long, thin ribbons using a Y-peeler. Place in a large mixing bowl.
- Add the sliced scallions, chopped cilantro, and chopped basil to the bowl with the carrots. Sprinkle in the toasted sesame seeds.
- In a separate bowl or jar, whisk together rice vinegar, sesame oil, tamari, miso paste, sriracha, coconut sugar (or maple syrup), garlic, and ginger until smooth and emulsified.
- Pour the dressing over the salad and toss gently but thoroughly to coat every ribbon of carrot.
- Refrigerate for at least 15 minutes before serving so the flavors can meld.
Notes
- Serve chilled for best flavor.
- Adjust sriracha to taste for spice preference.
- This salad is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg